麹酸醗酵に就て : (第4報)グルコン酸菌によるケトース類の酸化並に麹酸生成機構に就て
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概要
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1. The unknown substance reported in the previous paper was identified ad glucosone. The formation of glucosone from fructose by Gluoonoacetobacter roseus is a similar reaction with the formation of reductone (enol form of glycerosone) from dihydroxyacetone by the same bacteria. A presumable pathway of ketose oxidation would be shown as follows: CH2OH CO CHOH R_??_CHOH COH CHOH R -2H→CHO CO CHOH R_??_CHO COH COH R This hypothesis extremely agreed with the experimental data of MAGSANIK and CHARGAFF who had reported the formation of α, β-diketo-inositol from inosose by Acetobacter suboxydans. 2. The fructose dehydrogenase of G. roseus was investigated by ZUNEERG method. The activity of this dehydrogenase was the same order as that of gluconic acid dehydrogenase and was inhibited by the addition of 1:5000 mol. of 2, 4-dinitrophenol, when the other dehydroge-nases such as glucose, gluconic acid, mannitol dehydrogenase did not be affected. The fruc-tose dehydrogenase of this bacteria seemed to be the same type as the dihydroxyacetone dehy-drogenase of Acetobacter suboxydans. 3. The author isolated a new substance from the fermented broth of fructose. The chemi-cal structure of this compound is now under the further investigation. This compound deve-loped purple colour with, ferric chloride solution and gives different m. p. and RF value from those of kojic acid, comenic acid and rubiginol. 4. Although the biological induction of kojic acid from glucosone is not yet attained, the author thinks glucosone would be the most possible intermediate of kojic acid formation, be-cause, in 1937, BOND, KNIGHT and WALKER have proved the existance of same substance in the broth fermented by Aspergillus oryzae.
- 社団法人 日本農芸化学会の論文